A quick-and-easy kind of ravioli, which uses wonton skins or spring-roll wrappers rather than the more labour-intensive pasta dough. Dried mint is very popular in the Middle East and adds its own unique and quite delicious flavour to the tangy goat’s cheese filling. The ravioli turn a beautiful golden-brown when fried, and are delicious slipped into a shallow bowl with a knob of butter or a drizzle of extra virgin olive oil and shavings of parmesan. Or, if you like, try them with any kind of sauce you might have in the fridge or pantry – a blob of garlicky salsa verde or pesto would be delicious. Salty tapenade or even a simple tomato sauce would also work very well.

Ingredients

Quantity

Ingredient

2

shallots, finely chopped

garlic, finely chopped

1 tablespoon

olive oil

150g

goat’s cheese

1/2 teaspoon

dried mint

salt and pepper

1 packet

wonton wrappers

1 tablespoon

cornflour, mixed with 1 tablespoon water

280ml

vegetable oil, for deep-frying

Method

Sauté the shallots and garlic in the olive oil for a few minutes until soft, then allow them to cool down.

Crumble the goat’s cheese into a mixing bowl, then add the shallots mixture, mint, salt and pepper. Fork through well, but without breaking down the cheese too much.

Lay the wonton wrappers out on a work surface. Blob a teaspoon of the cheese onto each wrapper, then wet the edges with a little cornflour paste. Fold over diagonally and seal the edges to make little triangular ravioli. Continue until all the stuffing has been used.

Preheat the oven to 100°C and put your serving dish in to warm.

Heat the vegetable oil in a medium-sized saucepan (or a deep-fryer) to 180°C, or until a cube of bread added to the oil sizzles to the top and turns golden brown in about 30 seconds.

Fry 6 ravioli at a time until they colour lightly. Remove from the oil and drain on kitchen paper. Keep them warm in the oven until all are cooked.